How to Work with Fondant

Wish to bake a cake that not only tastes good but looks excellent? Well, fondant is what you’re looking for. This edible icing, used for decorating or sculpting pastries and cakes, can be made at home. But there are certain facts you need to bear in mind while making and using it to create, incredible looking cakes.

The thing with fondant is that it dries out rather quickly. So, if you’re looking to store it for some time, but not too long, you can keep it in a re-sealable plastic bag, after packing it in a plastic wrap.

If it’s for a reasonably longer period of time, say for more than a month that you want store you fondant, roll it into a ball, brush its surface with a coating of hydrogenated vegetable oil (vegetable shortening). Then, pack it in a plastic wrap and store it in an air-tight container. Keep the container outside and not in a refrigerator.

At times, fondant can get too sticky or too soft to roll in a plastic wrap. The solution to this tricky problem is to knead into the fondant, a little more powdered sugar.

Want to roll out a fondant that has a smooth surface and allows for an easy release? Then, get yourself a silicone mat.

While rolling out fondant, it’s best to avoid wearing clothes which are prone to shedding fibres. It might make a mess of your fondant if you have to pick the fibres off its surface.

Smoothen your cake with a buttercream frosting to ensure an even surface before using the fondant.